肉品腐败被认为是食品工业中最重要的经济和健康问题之一，而抑菌防腐剂的应用是阻止化学变质和微生物腐败的主要手段。由于消费者对化学防腐剂安全性的担忧，相对更为安全的天然或“绿色”的替代品越来越受到关注。研究表明，天然香辛料提取物具有显著的抑菌性和抗氧性，其作用机理是基于对微生物细胞壁的降解、细胞膜的破坏、膜蛋白的损伤，以及细胞内容物的泄漏和质子源的消耗等几个靶点的作用。该研究从香辛料提取物的来源、提取方法、主要活性成分、抑菌机制、体外抑菌实验和协同作用进行概述，并重点总结了天然香辛料提取物在肉品中的抑菌防腐作用及其应用的研究进展，以期为肉制品加工寻求具更为安全而有效的防腐保鲜方法提供参考。

Meat spoilage is one of important economic and health issues in the area of food industry. The application of antimicrobial agents to meat products is one of major tool for inhibiting chemical deterioration and microbial growth. Due to consumers’ concerns about the safety of some chemical preservatives, people are increasingly interested in natural or "green" alternatives. Many researches demonstrated that the natural spice extract has significant antibacterial and antioxidant properties. Its mechanism is based on the degradation of microbial cell wall, the destruction of cell membrane, the damage of membrane protein, the leakage of cell content and the consumption of Proton source. In this paper, the sources, extraction methods, main active components, antibacterial mechanisms, in vitro antimicrobial experiments and synergistic effects were summarized, and the research progress of antimicrobial effects and the applications particularly in meat products were reviewed, in order to provide the reference for seeking more safe and effective preservative methods in meat products processing.

四川省肉类加工重点实验室开放基金项目（20-R-27；21-R-35）；川菜发展研究中心规划项目（CC21Z03）；成都市科技局技术创新研发项目（2021-YF05-00358-SN）；四川省科技厅重点研发项目（2020YFN0147）；四川省科技厅国（境）外高端人才引进项目（SYZ202123）